Tomato Puff Pastry Tart
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Tomato Puff Pastry Tart
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My tomato puff pastry tart has a flaky crust, creamy ricotta, and caramelized tomatoes. An easy, elegant appetizer or light meal packed with flavor!
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Ingredients
- 1 sheet puff pastry store-bought, thawed if frozen
- ½ cup ricotta cheese about 4.4 oz, 125 g)
- ¼ cup Parmesan Cheese grated, plus extra for garnish (about 0.9 oz / 25 g)
- 1 tablespoon olive oil plus extra for drizzling
- 1 teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 1 tablespoon Dijon mustard optional, for extra flavor
- 2 medium tomatoes substitute 1 ½ cups cherry tomatoes, halved (about 10.6 oz | 300 g)
- 1 egg for egg wash
- 1 teaspoon fresh basil chopped, for garnish
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Instructions
- Preheat the oven to 400°F (200°C).
- Unroll the puff pastry onto a parchment-lined baking sheet. If folded, gently unfold it on a lightly floured surface to prevent tearing.
- Lightly score a 1-inch border around the edges using a knife, being careful not to cut all the way through. This helps the edges rise while keeping the center flat.
- In a small bowl, mix ricotta, Parmesan, oregano, salt, and pepper until smooth. If the mixture is too thick to spread, add 1-2 teaspoons of milk or olive oil to loosen it.
- Using a spoon or an offset spatula, spread the ricotta mixture evenly over the center of the pastry, staying inside the scored border.
- For extra flavor, spread a thin layer of Dijon mustard over the ricotta.
- Slice the tomatoes into thin rounds (or halve cherry tomatoes) and pat them dry with a paper towel to remove excess moisture. Arrange them in a slightly overlapping pattern over the ricotta mixture.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash. Brush the exposed edges of the pastry for a golden, glossy finish.
- Bake for 20-25 minutes, or until the pastry is golden and crisp, and the tomatoes have softened and slightly caramelized around the edges. If the center still looks soggy, bake for an extra 3-5 minutes.
- Let the tart cool for a few minutes before serving. Garnish with fresh basil or thyme, drizzle with extra olive oil if desired, then slice and serve warm or at room temperature.
Notes
- Sprinkle a light dusting of cornstarch or flour over the ricotta before adding tomatoes to help absorb moisture.
- Heirloom, vine-ripened, or cherry tomatoes work beautifully in this tart. Cherry tomatoes provide extra sweetness!
- For an extra touch, you can mix in a pinch of fresh lemon zest or a small clove of garlic into the ricotta for added fragrance and depth of flavor.
- To make this tart vegan, substitute the ricotta with dairy-free ricotta (you can find nut-based or tofu-based versions), and skip the egg wash, brushing the edges with olive oil instead.
- You can prepare the tart ahead of time and bake it just before serving. This makes it a great option for dinner parties or gatherings.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.
- Sprinkle a light dusting of cornstarch or flour over the ricotta before adding tomatoes to help absorb moisture.
- Heirloom, vine-ripened, or cherry tomatoes work beautifully in this tart. Cherry tomatoes provide extra sweetness!
- For an extra touch, you can mix in a pinch of fresh lemon zest or a small clove of garlic into the ricotta for added fragrance and depth of flavor.
- To make this tart vegan, substitute the ricotta with dairy-free ricotta (you can find nut-based or tofu-based versions), and skip the egg wash, brushing the edges with olive oil instead.
- You can prepare the tart ahead of time and bake it just before serving. This makes it a great option for dinner parties or gatherings.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.
Nutrition Information
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Calories
478kcal
(24%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
630mg
(26%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
772IU
(15%)
Vitamin C
8mg
(9%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 630mg | 26% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 772IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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